Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I've had a lot of success; I've had failures, so I learn from the failure.

Kitchens are hard environments and they form incredibly strong characters.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'